Asian Menu Words Decoded: Pho, Pad Thai, Bibimbap, and More
"Asian food" is shorthand for the cuisines of about 30 countries, each with its own menu logic. This is a working cheat sheet for the five you're most likely to encounter while traveling: Vietnamese, Thai, Korean, Japanese, and Chinese. The dishes that show up everywhere, what's actually in them, and how to pronounce them out loud without freezing.
Vietnamese Menu Essentials
Vietnamese cuisine is light, herb-forward, and built around fresh contrasts (hot broth + cold herbs, soft noodles + crunchy vegetables). The menu usually breaks down into noodle soups, rice plates, sandwiches, and stir-fries.
Pho Bo / Pho Ga(fuh BOH / fuh GAH)
Beef or chicken noodle soup. The national dish. A clear, slow-simmered broth with rice noodles and herbs you add yourself. Pronounced "fuh," not "foe."
Bun Cha(bun CHAH)
Grilled pork patties and pork belly served with rice noodles, herbs, and a sweet-sour fish sauce dip. Hanoi specialty. Different from pho.
Banh Mi(BAN mee)
Vietnamese sandwich on a baguette: pâté, pickled carrots and daikon, cilantro, jalapeño, and a protein (grilled pork, chicken, lemongrass beef, tofu). One of the great sandwiches.
Goi Cuon(goy KWON)
Fresh spring rolls (also called "summer rolls"). Rice paper wrapped around shrimp, herbs, vermicelli, and lettuce. Served cold with peanut dip.
Cha Gio(chah ZOH)
Fried spring rolls. The crispy version. Wrapped in rice paper and deep-fried.
Com Tam(kuhm TAHM)
"Broken rice." A Saigon specialty: small-grain rice with grilled pork chop, shredded pork skin, an egg, and pickles. Filling and excellent.
Bun Bo Hue(bun boh HWAY)
Spicy beef noodle soup from Hue. Heavier and more intensely flavored than pho. Lemongrass and chili-forward.
Banh Xeo(BAN say-oh)
A crispy savory pancake with shrimp, pork, bean sprouts, and herbs. Wrap pieces in lettuce and dip in fish sauce.
Thai Menu Essentials
Thai food balances sweet, salty, sour, and spicy in every dish. The menu usually splits into noodles, curries, stir-fries, and salads.
Pad Thai(pad TIE)
Stir-fried rice noodles with eggs, tofu or shrimp, bean sprouts, and a tamarind-based sauce. Sweet, salty, slightly sour. Usually topped with crushed peanuts and lime. The gateway Thai dish.
Pad See Ew(pad SEE-yew)
Wide flat rice noodles stir-fried with Chinese broccoli, egg, and a darker soy-based sauce. Less sweet than pad thai. A favorite of Thai-food regulars.
Drunken Noodles (Pad Kee Mao)(pad KEE MAO)
Wide rice noodles, basil, chili, and protein. Spicier than pad see ew. Despite the name, no alcohol involved.
Tom Yum(tom YUM)
Hot and sour soup with shrimp, lemongrass, lime leaves, galangal, chili, and fish sauce. Spicy and bright. The classic Thai soup.
Tom Kha Gai(tom KAH GUY)
Coconut chicken soup with galangal, lime leaves, mushrooms. Mild, creamy, comforting. The non-spicy soup option.
Green Curry (Gaeng Keow Wan)(geng KEE-yo WAHN)
Coconut milk curry with green chili paste, basil, eggplant, and protein. Sweet and spicy. Served over rice.
Massaman Curry(MAS-uh-mahn)
Mildest Thai curry. Coconut milk, peanuts, potatoes, beef. Influenced by Indian and Persian cooking. Beginner-friendly.
Som Tum(som TUM)
Green papaya salad. Crunchy, fishy (fish sauce), spicy, sour. Polarizing for first-timers but iconic in Thailand.
Khao Pad(kow PAD)
Thai fried rice. Often with chicken, shrimp, or pineapple. Mild and reliable.
Larb(lahb)
A spicy meat salad. Minced chicken or pork with lime, fish sauce, mint, and toasted rice powder. Northeastern Thai specialty.
About spice: Thai-mild and American-mild are different things. If you want it not spicy, ask for "no spice" or "mai phet" (my PET). Thai-mild can still be spicy.
Korean Menu Essentials
Korean meals come with banchan (small side dishes, usually free and refilled) and emphasize fermented vegetables, grilled meats, and shared eating.
Bibimbap(BEE-beem-bop)
"Mixed rice." A bowl of rice topped with seasoned vegetables, beef or other protein, and a fried egg. Add gochujang (red chili paste) to taste, then mix everything together. Served in a hot stone bowl (dolsot bibimbap) or a regular bowl.
Bulgogi(BULL-go-gee)
Marinated grilled beef. Sweet, savory, tender. Often served with rice and lettuce wraps.
Galbi / Kalbi(GAL-bee)
Marinated grilled short ribs. Sweet-savory marinade, often grilled at the table.
Korean BBQ(KOR-ee-an bar-buh-kyoo)
A style, not a dish. You grill marinated meats at your table. Usually served with banchan, rice, lettuce, ssamjang (dipping sauce), and kimchi.
Kimchi(KIM-chee)
Fermented spicy vegetables, usually napa cabbage. Tangy, spicy, and present at almost every Korean meal.
Tteokbokki(duck-BOK-kee)
Chewy rice cakes in a sweet-spicy red sauce. Korean street food. Polarizing texture (chewy and dense).
Japchae(JOP-chay)
Glass noodles stir-fried with vegetables, beef, and sesame oil. Sweet and savory. Often served at celebrations.
Sundubu Jjigae(SOON-doo-boo jee-GAY)
Spicy soft tofu stew. Comes bubbling in a stone pot with seafood or beef. Cracked egg added at the table.
Banchan(BAHN-chahn)
The small side dishes that come with every Korean meal. Usually 4 to 12 dishes including kimchi, pickles, marinated vegetables. Free and often refilled.
Soju(SOH-joo)
Korean rice spirit, around 17-20% ABV. Drunk in shots. The drink of Korean dinner.
Japanese Menu Essentials
Japanese menus are usually organized by category: sushi, donburi (rice bowls), noodles, donburi, izakaya (small plates). For sushi specifically, see our sushi-for-beginners guide.
Ramen(RAH-men)
Wheat noodles in rich broth (pork tonkotsu, miso, shoyu/soy, or shio/salt) with toppings like soft egg, chashu pork, and scallions. The dish that has its own dedicated restaurants.
Udon(OO-don)
Thick, chewy wheat noodles in a lighter dashi-based broth. Mild, comforting. Different from ramen.
Soba(SOH-bah)
Buckwheat noodles, served hot in broth or cold with dipping sauce (zaru soba). Earthier and chewier than udon.
Donburi(don-BOO-ree)
A rice bowl with toppings. Gyudon (beef), katsudon (fried pork cutlet), oyakodon (chicken and egg). Casual and excellent.
Tempura(TEM-poo-rah)
Lightly battered and fried vegetables or seafood. Served with dipping sauce (tentsuyu) or salt.
Tonkatsu(ton-KAH-tsoo)
Breaded and fried pork cutlet. Served with shredded cabbage, rice, and tonkatsu sauce.
Yakitori(yah-kee-TOH-ree)
Grilled chicken skewers. Different parts (thigh, breast, skin, gizzard) on different skewers. Izakaya specialty.
Okonomiyaki(oh-koh-no-mee-YAH-kee)
A savory pancake of cabbage, batter, and toppings (pork, seafood). Topped with mayo, sweet sauce, bonito flakes. Often cooked at your table.
Izakaya(ee-zah-KAH-yah)
A Japanese pub. Small plates and drinks. Order several dishes and share.
See every Asian dish before you order
MenuPics handles Vietnamese, Thai, Korean, Japanese, Chinese menus. Free on iPhone.
Chinese cuisine is regional. Sichuan is spicy and tongue-numbing. Cantonese is mild and fresh. Hunan is fiery. Most American Chinese restaurants serve a mix.
Dim Sum(dim sum)
A Cantonese style of small plates and dumplings, usually served at brunch from rolling carts. Order several dishes and share.
Xiao Long Bao(SHOW long BOW)
Soup dumplings. Steamed dumplings with broth and pork inside. Bite carefully or you'll spray hot soup. A Shanghai specialty.
Mapo Tofu(MAH-poh TOH-foo)
Sichuan dish of soft tofu in a spicy, numbing red sauce with ground pork. Tongue-tingling from Sichuan peppercorn.
Kung Pao Chicken(kong POW)
Stir-fried chicken with peanuts, dried chilies, and Sichuan peppercorn. Spicy and numbing, sweet-savory.
Mu Shu(MOO shoo)
Stir-fried pork or chicken with cabbage and eggs, served with thin pancakes you wrap yourself.
Char Siu(char SHOO)
Cantonese sweet roasted pork. Glossy red, sweet, savory. Often hangs in restaurant windows.
Chow Mein vs. Lo Mein(chow MAYN / loh MAYN)
Both are wheat noodle stir-fries. Chow mein is fried until crispy. Lo mein is soft, tossed in sauce. Different textures, similar flavors.
Hot Pot(hot POT)
A communal boiling broth at your table. You add raw meat, vegetables, and noodles to cook in it. Sichuan hot pot is intensely spicy.
Peking Duck(PEE-king DUCK)
Roasted duck with crispy skin, served with thin pancakes, scallions, cucumber, and hoisin sauce. You wrap your own.
General Tso's Chicken(general SOH'S)
An American invention. Battered fried chicken in a sweet-spicy sauce. Not really Chinese in China, but a beloved American Chinese dish.
Pronunciation Pitfalls Travelers Trip Over
Pho: "fuh," not "foe." (Vietnamese)
Bibimbap: "BEE-beem-bop." (Korean)
Pad thai: "pad TIE," not "PAD-thy." (Thai)
Ramen: "RAH-men," not "RAY-men." (Japanese)
Saké: "SAH-keh," not "SOCK-ee." (Japanese rice wine)
Banh mi: "BAN mee," not "bahn-mee." (Vietnamese)
Soba: "SOH-bah," not "SOH-bee." (Japanese noodle)
Tom yum: "tom YUM," not "TAHM yoom." (Thai soup)
Spice and Heat: How to Calibrate
Heat levels vary wildly by cuisine. A rough guide:
Mild by default: Japanese, Cantonese Chinese, Vietnamese (most dishes), Korean (much of it).
Adjustable: Thai (you can request mild), Indian (often a 1-10 scale).
Often very spicy: Sichuan and Hunan Chinese, Korean (some dishes), Thai (some dishes), Indian (some regions).
If you want it not spicy, say "no spice" or the local equivalent. Some restaurants in the US default to American-mild. Some default to authentic. Confirm if you're heat-sensitive.
The Dish You Should Try at Each Cuisine
If you're picking just one dish to try at each cuisine, here's the pick:
Vietnamese: pho bo (beef pho). Universal love, and a great window into the cuisine.
Thai: pad see ew. More interesting than pad thai, less polarizing than larb.
Korean: bibimbap or Korean BBQ. Iconic, social, photogenic.
Chinese: dim sum on a weekend. The most communal, most fun way to eat Chinese food.
The Bottom Line
Asian menus are easier than they look once you know the patterns. Each cuisine has 8 to 12 dishes that show up everywhere. Learn those, recognize the rest, and lean on a picture menu app for the unfamiliar items.
If you're traveling, snap the menu with MenuPics for the visual layer. If you're at a restaurant in the US, use this list and ask the server for their favorite. The right Asian meal almost always rewards you for being a little adventurous.
Frequently Asked Questions
What is pho?
Pho (pronounced "fuh," not "foe") is a Vietnamese noodle soup of clear, slow-simmered broth, rice noodles, and either beef (pho bo) or chicken (pho ga). Served with a side plate of fresh herbs, bean sprouts, lime, and chilies you add yourself. The national dish of Vietnam.
What's the difference between pad thai and pad see ew?
Pad thai uses thin rice noodles in a tamarind-based sauce that's sweet, salty, and slightly sour, topped with crushed peanuts and lime. Pad see ew uses wide flat rice noodles in a darker, soy-based sauce, with Chinese broccoli. Pad thai is the gateway dish; pad see ew is for when you want something less sweet.
Is bibimbap spicy?
Bibimbap (pronounced "bee-beem-bop") is a Korean rice bowl with vegetables, meat, and a fried egg, served with gochujang (Korean red chili paste) on the side or already mixed in. It's mild as served, but the gochujang adds heat. You can ask for it without if you're heat-averse.
What's the difference between ramen and udon?
Ramen is thinner wheat noodles in a richer, often pork or chicken-based broth, with toppings like soft eggs and chashu pork. Udon is thicker, chewy wheat noodles in a lighter, dashi-based broth. Ramen is intense and savory; udon is mild and comforting. Both are great.